Step 1: Prepare the Corn: If using frozen corn, ensure it is fully thawed. If using fresh corn on the cob, cook until tender, let cool, and then cut the kernels off the cob.
Step 2: Combine the Base: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cumin until well combined. This creamy mixture forms the foundation of the salad.
Step 3: Add the Vegetables: Gently fold in the red onion, red bell pepper, green onions, and cilantro into the dressing. Ensure the vegetables are evenly distributed.
Step 4: Incorporate the Corn: Add the corn kernels to the bowl and gently stir until all ingredients are well coated with the dressing. Season with salt and pepper to taste.
Step 5: Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step enhances the overall taste.
Step 6: Add Fritos Just Before Serving: Right before serving, gently fold in the crushed Fritos. This ensures they retain their crunch and do not become soggy.
Step 7: Serve and Enjoy: Serve the corn salad immediately. Garnish with extra cilantro or a sprinkle of chili powder, if desired.
For a spicier kick, add a pinch of cayenne pepper to the dressing. To lighten the salad, substitute Greek yogurt for some of the sour cream or mayonnaise. For a vegetarian option, ensure the Fritos do not contain any animal-derived ingredients.